Brussels Sprouts Chips
- Prep Time 0:05
- Cook Time 0:12
- Estimated Cost $2
- 10 Comments
Kale chips have been getting a lot of attention lately. Once people figured out that they could turn bitter, sometimes-tough kale into a light, crispy chip, suddenly everyone was clamoring for it. Well, if I have anything to do with it, these super-healthy Brussels sprouts chips will be the next kale chip, converting self-proclaimed Brussels sprouts-haters left and right.
They’re light, crispy and addictive. Sprinkle them on salads, serve then with sandwiches or eat them plain. You’ll be hooked.
- about 15 medium Brussels sprouts $2
- 2 tsp extra virgin olive oil Pantry
- salt and pepper to taste Pantry
Recipe Serves 2-3
- Preheat the oven to 375 degrees F.
- Cut the ends off of the Brussels sprouts and cut them in half, lengthwise. Use your hands to separate the leaves. When you get down to the center of the sprout and can no longer pull apart any leaves, halve the core of the sprout. Transfer the leaves and cores to a mixing bowl.
- Drizzle the leaves and cores with the olive oil and use your hands to mix well.
- Spread the oiled sprouts on an ungreased baking sheet. Sprinkle liberally with salt and pepper.
- Bake for 6-7 minutes (check after 5), or until browned and crisp on the ends, then use a spatula to flip and cook the other side for 4-5 minutes (check after 3).
- Let cool for 5-10 minutes, then serve.